Clams Oreganata

• 16 littleneck clams (Have your fishmonger shuck the clams and give them to you on the half-shell with 2 tablespoons of clam juice reserved.)
• 1/2 cup bread crumbs, toasted
• 1 teaspoon chopped fresh or dried oregano
• 3 tablespoons grated Parmigiano-Reggiano
• 3 tablespoons extra virgin olive oil, plus more drizzled over clams
• 1/4 teaspoon freshly ground black pepper
• 1 lemon, in wedges, for garnish

1. Preheat the broiler.
2. In a medium bowl, mix together the bread crumbs, oregano, Parmigiano-Reggiano, reserved 2 tablespoons clam juice, olive oil, and black pepper to taste.
3. Top the clams with this mixture generously, but dont pack the bread crumbs down.
4. Drizzle with a little olive oil.
5. Place them in the broiler until the clams are tender and just cooked through and the bread-crumb mix is crispy and golden brown; 7-8 minutes.
6. Serve with lemon wedges.

littleneck clams, bread crumbs, oregano, extra virgin olive oil, freshly ground black pepper, lemon

Taken from www.cookstr.com/recipes/clams-oreganata (may not work)